These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

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Description

Caramel and tender apples blended together in a warm apple crisp. Top with creamy vanilla ice cream for a yummy treat!

Ingredients

FOR THE SALTED CARAMEL:

½ cupsButter

1 cupLight Brown Sugar

¼ cupsHalf-and-half

½ teaspoonsFleur De Sel Or Coarse Salt

FOR THE TOPPING:

½ cupsCold Butter, Cut Into Small Cubes

¾ cupsAll-purpose Flour

¾ cupsOld Fashioned Rolled Oats

¼ cupsLight Brown Sugar

¼ cupsSugar

¼ teaspoonsGround Cinnamon

½ teaspoonsSalt

FOR THE APPLE FILLING:

3 poundsApples, Preferably Gala Peeled, Cored And Sliced

2 teaspoonsLemon Juice

½ cupsSugar

½ teaspoonsGround Cinnamon

1 pinchGround Nutmeg

2 TablespoonsButter

Preparation

Preheat oven to 400 F.

For the salted caramel:
In a large deep skillet over medium heat add butter, brown sugar and half-and-half. Cook, stirring occasionally until butter is melted and sugar has dissolved. Bring to a boil and continue to cook and stir for another 2-3 minutes. Stir in salt. Pour sauce into a bowl and set aside.

For the topping:
In a large mixing bowl add butter cubes, flour, oats, sugars, cinnamon and salt. Using an electric mixer on medium speed beat until mixture is crumbly.

For the filling:
Toss apples with lemon juice in a large bowl. Add sugar, cinnamon and nutmeg and toss to coat.

In a large oven safe skillet (roughly 10 inch size) melt butter over medium heat. Add apples and cook, stirring occasionally until just tender, about 10 minutes. Remove from heat.

Reserve 1/4 cup of the caramel sauce. Pour the remaining caramel sauce on top of the apples. Evenly sprinkle with crumb mixture.

Transfer skillet to the oven and bake for about 20 minutes until hot and bubbly.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.